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Sweetcorn and ham chowder

Tuck into this hearty soup that's ideal for a satisfying lunch or a starter for a warming dinner, served with a fresh crusty roll.

  • 30 minutes prep. time
  • 30 minutes cooking time
  • Serves 8
  • Soups, stews & curries
Sweetcorn and ham chowder in a saucepan ready to be served
This hearty chowder is great for warming you up on chilly evenings | © National Trust/William Shaw

Ingredients

  • 1 tbsp vegetable oil
  • 10g butter
  • 240g onion, finely diced
  • 240g carrot, finely diced
  • 240g celery, finely diced
  • 2 cloves garlic, crushed
  • 200g potatoes, peeled and finely diced
  • 1 bay leaf
  • 500ml water
  • 1 sprig fresh thyme
  • 1 sprig fresh marjoram
  • 300ml milk
  • 600g sweetcorn
  • 150g ham, shredded

Method

Recipe tips

You can tie the herbs together with string to make it easier to remove before blending. Why not reserve any stock you have from boiling a ham and use in place of the water for added depth of flavour?

Step 1

Place a large saucepan over a medium heat and add the oil and butter. Once melted, add the onion, garlic and carrot.

Step 2

Stir well, and add the diced celery and potato, along with the bay leaves, thyme and marjoram.

Step 3

Stir well and sauté for around 5 minutes.

Step 4

Add the water. Bring to the boil and then allow to simmer gently until the vegetables are just softened.

Step 5

Next, add half the sweetcorn and stir well.

Step 6

Remove the bay leaves, thyme and marjoram from the pan. Using a slotted spoon, remove half the vegetables and place to one side.

Step 7

Add the milk to the pan and, using a stick blender, blend until smooth.

Step 8

Return the reserved vegetables to the pan, along with the remaining half of the sweetcorn and the ham. 

 

Step 9

Stir well, place back on the heat to bring the temperature back up and serve.

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